Sunday, April 22, 2012

Chocolate Almond Biscotti – My 150th post

This is my 150th post which is quite exhilarating!!
I am really thrilled!!

First thing a very big bow/thank you to all my fellow
bloggers, friends, family and readers for visiting/reading/following my blog
and for your sweet and wonderful comments and hugs to my lovely hubby who tastes all my dishes and helps in all my cooking.

On my journey of my blogging I really started learning many
new recipes/baking in spite of my busy work life which really
makes me proud of myself.

After working the whole day on production issues I decided to take a break from my work and wanted to spend rest of the evening by baking and to try out something special.Then got an impression of Biscotti, which I craved to shot
from many days.It is truly an abundant fun to experiment something you have
heard about it but never tasted. The same thing happened with me with biscotti
I used to seen them at starbucks/costo but never tasted or tried.

Chocolate Almond Biscotti is a long, thin, curved shape with
crispiness and nice crunchy touch as they contain both almonds and chocolate
chips. These cookies are baked twice for crispness. Luscious ones!!!

Source:Joyofbaking.com

Ingredients:

Whole Almonds – ¾ cup

All-purpose flour – 1 ¾ cups

Granulated White Sugar – 2/3 cup

Semi-sweet choco chips – 2/3 cup

Eggs – 2 no

Baking powder – 1 tsp

Pure vanilla extract – 1tsp

Salt -1/4 tsp

Preparation

Fry almonds on low heat until golden color

After they cool Chop almonds into small pieces and keep
aside

In a bowl of electric mixer/hand mixer take sugar, eggs and
beat well until light and fluffy.

Now mix the baking powder, vanilla extract and mix well.

Add the flour and beat well until combined well.

Fold chopped almonds and chocolate chips.

Prepare Baking Pan with Parchment paper.

Transfer the dough on to a floured above prepared baking pan
and roll into a log shape about 12 inches and 3 inches wide.

Flour your hands to form a log as dough will be quite
sticky.

Preheat oven to 350 degrees F.

Bake it for 25 minutes or until firm to touch.

Remove from oven and let it cool for about 10 minutes.

Reduce the oven temperature to 325 degrees F

Transfer the log to cutting board and cut into about ½ inch
slices.

Place the biscotti pieces, with cut side down on the baking
sheet.

Bake for about 9 minutes.

Now turn slices over and bake for another 9 minutes or until
golden brown.